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Bomb Dog Barbecue

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  1. Does anyone have any experience with grilling whole squid? I toured my local "international" (their term) grocery store today and one item I saw was fresh whole squid. I'd like to take a crack at grilling it, but don't want to waste money winging it. Any tips/guidelines you have would be appreciated! Happy grilling
  2. Thanks for the reply. So far I have only been using KJ Big Block. I'll likely Branch out into Jealous Devil once I burn through my stock here. When I say "full" I am filing up to the top of the metal basket. Is it ok to be going above that?
  3. I have a question for the community about fire construction and how much charcoal I should be using when I set up a cook. I have a KJ Classic III and have been using the SloRoller for all of my low and slow cooks. On some of my larger cooks (one pork butt, a full brisket, and then two boneless pork shoulders) I have burned through all of my fuel before the cook was done. I filled the standard KJ ash basket with charcoal and then light it up with one KJ firestarter. I was smoking everything at around 250F and followed the heating method described by SmokingDad BBQ on his YouTube channel (it worked well!). Does anyone have an image of what their charcoal looks like when setting up for a 10lb brisket or pork butt?
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